Name: Shrimp Ceviche Style Tostadas
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 1/2 lb shrimp, raw (jumbo, 13-15 per pound, deveined); 1 cup cucumber (peeled, seeded, chopped); 1/3 cup red onion (sliced thinly); 1/2 cup cilantro leaves (chopped); 1 whole roma tomato (seeded and chopped); 1 large avocado (peeled, sliced); 3 whole radishes (thinly sliced); 1 fresh Jalapeño, seeded, veins removed (finely chopped (OPTIONAL)); 1 whole garlic (fresh, minced ); 1/2 tsp salt (kosher); 1/2-1 tbsp avocado oil (or extra virgin olive oil); 2-3 whole limes, fresh (juice of); 8 tostadas (home made or store bought)

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This is my take on simple Mexican Shrimp Ceviche Style Tostadas. Ceviche is typically cooks in the acid of the citrus juices. If I buy frozen shrimp, I prefer to poach the shrimp and create more of a salad of the ingredients. Also when you order ceviche you have to eat it immediately, this will keep its texture a bit longer. As a short cut, you can make this with cooked shrimp when pressed for time and any large sized shrimp will work, but just note that you many need to add a little more lemon and salt as frozen cooked anything can lose it’s taste depending on how long it’s been frozen.

Shrimp ceviche in large platter with avocado and tostadas

What is Ceviche?

Ceviche is a very popular and delicious fish dish popular all over Latin America. All coastal countries or states have their own regional version of Ceviche. All the way down to Peru where it is believed to be its birthplace. What is common with most varieties is that the fresh fish is macerated in citrus juices and in essence “cooks” in the acid. It typically “cooks” for about 1-2 hours depending on the seafood and consumed immediately. Typically Mexican style Ceviche is served atop tostadas or with crackers with a little salsa like Cholula (my favorite). For my Shrimp Ceviche Style Tostadas, I’ve taken the guesswork out of macerating the fish and created more of a salad of the ingredients.

Here in Los Angeles, there are many places to enjoy good, fresh ceviche. One of our favorites to enjoy ceviche is La Tostaderia in Grand Central Market. Another favorite place is that serves up a platter with fish, shrimp and octopus ceviche and is just amazing is in Long Beach, Los Compadres on Anaheim St.

What are Tostadas?

Tostadas are crisp toasted or fried corn tortillas. Corn tortillas will only yield a crisp good enough to hold the weight of ceviche or beans and toppings. I’ve seen the tortillas toasted on the grill and deep fried. If you live in Southern California, most chain or Latin grocery stores have ready made tostadas on the same end cap where corn tortillas are found. If you can’t find tostadas and want to make your own, I suggest either baking them to a crisp in the oven with a generous spray of canola oil and bake the tortillas until the texture is that of a tortilla chip, about 20-30 minutes. And speaking of tortilla chips, this dish a great for a crowd. I would suggest using smaller shrimp, like medium, and serving with tortilla chips.

Tips for Making Shrimp Ceviche Style Tostadas

Buy deveined shrimp. Deveining shrimp takes time, so if you can remove this chore, it’s ideal.
Cook shrimp with shell on. Peel after the shrimp after they are cooked. This yields better flavor from the shell.
Chop all the veggies before you start cooking the shrimp. This dish comes together quickly.

side view of shrimp ceviche style tostadas with avocado

This is an easy, anytime fresh dish that is delightfully beautiful and delicious to enjoy. If you love shrimp, check out this mouthwatering Chutney Glazed Bacon Wrapped Shrimp, another easy and impressive starter option.